Australian Natural Health Magazine

Leek and asparagus with soft boiled eggs and garlic purée

Healthy recipes from Dorota Trupp. ...

Potato rosti with smoked salmon, cream cheese and caviar

Potato rosti with smoked salmon, cream cheese and caviar

Throwing a dinner party? Canapés always go down well with guests. Try these potato rostis with smoked salmon, cream cheese and caviar. ...

Healthy pitta pizza recipe

We're seriously loving this easy pizza by The Fit Foodie, Sally O'Neil. ...

Baked falafels with quinoa tabouleh

Growing up, falafel's were a household favourite for Taline Gabrielian. The best thing about this recipe is that you don't need to use a deep fryer and the tabouleh is made with quinoa instead of cracked wheat, hello gluten free. ...

Creamy quinoa porridge with stewed plums

Quinoa is gluten free, high in protein and fibre, and is low GI, meaning it is slowly digested for longer-lasting energy. Lucuma gives the porridge a natural sweet kick, with cinnamon and nutmeg for a touch of spice. Put it all together and you’ll be powering on for hours. ...

Grilled chicken with Mexican street salad

Love Mexican food? Try Peter Kuruvita's grilled chicken with Mexican street salad. ...

Healthy carrot cake recipe perfect for Easter

Looking for healthy treats for Easter? This raw carrot cake is full of flavour without the hidden nasties - guilt-free Easter, here we come. ...

Raspberry-pickled beetroot, labneh & hazelnut salad

Delicious summer salads.

Anna Gare shares her refreshing salad, perfect for those balmy summer nights. ...

Salted almond joy bars

This healthy take on the Snickers bar will have you coming back for more.

The Fit Foodie, Sally O'Neil has a talent for creating delicious snacks and these salted almond joy bars don't fall short of scrumptious. ...

Field mushroom frittata

Mix it up with different textures and flavours of mushrooms you can enjoy all year round.

Sometimes eating well really can be this simple. We like to use whatever mushrooms are in season for this satisfying mushroom frittata. In autumn we would use pine mushrooms, but we love to mix it up with different textures and flavours of mushrooms so we can still enjoy this year round. ...